Courtesy of Idaho Potato Commission
8Servings•20 Min.Prep Time•25 Min.Cook Time•
原料：
2 Tbsp. olive oil
1/2 Spanish onion, chopped
1/2 jalapeño pepper, diced
2 large Idaho® potatoes, peeled and diced
12 oz. huitlacoche (canned)
2 quart chicken stock or water
salt, to taste
pepper, to taste
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Croutons
8 oz. Oaxaca cheese (Chihuahua) or other similar to mozzarella
1/2 c. flour
1 egg, lightly beaten
1 1/4 c. panko bread crumbs
olive oil
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If you can't find huitlacoche, mushrooms are a good substitute, especially Portobello mushrooms with their stronger flavor.
说明：
- Heat olive oil in large saucepan and cook onion and jalapeño pepper until soft, 2-3 min. Add potatoes, huitlacoche and stock. Season with salt and pepper. Bring to simmer and cook until potatoes are tender.
- Let soup rest for 5 min. Carefully blend until smooth. Adjust seasoning if necessary.
- Croutons: Prepare croutons by cutting cheese into 1/2-in. squares. Dip in flour, then in eggs and then in bread crumbs. Fry cheese in olive oil until golden brown, about 30-45 seconds.
- Reheat soup if necessary and serve garnished with cheese croutons.
- Recipe courtesy of Julian Medina, Executive Chef, Zocala, New York City.
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